Save It The first time I made minestrone, I was living in a tiny apartment with a kitchen that barely fit two people. My roommate had brought home an absurd amount of vegetables from the farmers market, and we both stared at the heap on the counter, wondering what on earth wed do with all that produce before it turned. I threw everything into a pot with some canned tomatoes and beans, crossed my fingers, and ended up with something so cozy and vibrant that it became our Sunday ritual for the rest of the year.
Last winter, my sister called me in a panic because shed forgotten to plan anything for a potluck. I walked her through this minestrone over the phone, and when she arrived at the party with that simmering pot, people literally hovered around it until she finally announced it was ready to serve. Something about a big pot of soup makes people feel taken care of in a way that fancy appetizers never quite do.
Ingredients
- 2 tablespoons olive oil: The foundation that carries all those aromatic flavors from the vegetables into your broth
- 1 large onion, diced: Sweet yellow onions work beautifully here, building that classic soup base
- 2 carrots, diced: These add natural sweetness and a pop of color against the rich tomato broth
- 2 celery stalks, diced: Essential for that aromatic backbone that makes soups taste professionally made
- 2 cloves garlic, minced: Add this right before the tomatoes so it doesnt burn and turn bitter
- 1 medium zucchini, diced: Holds up beautifully during simmering and absorbs all those Italian herbs
- 1 cup green beans, chopped: Fresh adds the best texture, but frozen works in a pinch
- 2 cups chopped spinach or kale: The greenery that makes this feel like proper nutrition
- 1 can (14 oz / 400 g) diced tomatoes: Fire-roasted ones add a lovely depth that regular tomatoes sometimes miss
- 6 cups vegetable broth: Homemade is incredible, but a good quality store bought one serves perfectly well
- 1 teaspoon dried oregano: That distinctive Italian flavor that immediately transports you to a rustic kitchen
- 1 teaspoon dried basil: Sweet and fragrant, balancing the acidity of the tomatoes
- 1/2 teaspoon dried thyme: Earthy and subtle, the quiet supporting player in the herb ensemble
- 1 bay leaf: The secret ingredient that adds a mysterious depth people cant quite identify
- Salt and pepper, to taste: Remember to season gradually as you build those layers
- 3/4 cup small pasta: Ditalini is traditional, but whatever small shape you have in your pantry works
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed: Creamy and mild, theyre the perfect protein for this soup
- 1 can (15 oz / 425 g) red kidney beans, drained and rinsed: These hold their shape beautifully and add gorgeous color
- Freshly grated Parmesan cheese: The salty finish that pulls everything together
- Chopped fresh parsley: Bright and fresh, adding a little color contrast on top
- Extra virgin olive oil for drizzling: That final luxurious touch that makes restaurant soup taste so special
Instructions
- Build your aromatic base:
- Heat that olive oil in a large pot over medium heat until it shimmers slightly, then add your onion, carrots, and celery. Let them soften and become fragrant for about 5 to 6 minutes, stirring occasionally so nothing catches on the bottom.
- Add the garlic and tender vegetables:
- Stir in the garlic, zucchini, and green beans, letting everything cook together for another 3 to 4 minutes until you can smell that garlic warming through.
- Create your broth:
- Pour in the diced tomatoes and vegetable broth, then add oregano, basil, thyme, bay leaf, salt, and pepper. Bring everything to a gentle boil, watching as those herbs start to dance around the pot.
- Let it simmer:
- Reduce heat to low, cover the pot, and let it bubble away for 15 minutes while your kitchen fills with that incredible smell.
- Add the pasta and beans:
- Stir in the pasta and both cans of beans, then simmer uncovered for 10 to 12 minutes until the pasta is perfectly al dente. Keep an eye on it pasta absorbs liquid like crazy, and you might need to splash in a bit more water or broth.
- Add the final greenery:
- Drop in your spinach or kale and cook for just 2 to 3 minutes until it wilts nicely into the soup. Fish out that bay leaf and give everything a final taste, adjusting salt and pepper until it sings.
- Serve it up:
- Ladle the soup into warm bowls and finish with generous Parmesan, a sprinkle of parsley, and that final drizzle of really good olive oil.
Save It 
Save It My dad, whos usually a meat and potatoes kind of guy, called me after trying this soup and admitted hed eaten it for three consecutive lunches. Something about the combination of beans and pasta just sticks with you in the best way possible, leaving you satisfied without that heavy feeling that sometimes follows a rich meal.
Making It Your Own
The beauty of minestrone is that there are no rules beyond the basic formula of vegetables, beans, pasta, and tomato broth. Ive made versions with butternut squash in autumn, added fresh corn in summer, and once threw in some leftover roasted potatoes that turned out to be an inspired addition. Trust your instincts and use what you have.
Serving Suggestions
A thick slice of crusty bread, rubbed with raw garlic and toasted until golden, is practically mandatory in my house. The bread soaks up that flavorful broth and turns eating soup into an experience rather than just a meal. A light red wine like Chianti complements the tomatoes beautifully, but honestly, even a simple glass of water feels fancy with a bowl this good.
Storage & Freezing
This soup keeps beautifully in the refrigerator for up to five days, developing deeper flavors as it sits. If you plan to freeze it, consider cooking the pasta separately and adding it when you reheat, since frozen pasta can get a bit mushy. Portion it into freezer safe containers, and youll have homemade comfort food ready whenever the mood strikes.
- Label your containers with the date so you know when you made each batch
- Leave an inch of space at the top since liquids expand when frozen
- Thaw overnight in the refrigerator for the best texture
Save It 
Save It Theres something profoundly satisfying about making a soup that welcomes whatever vegetables you have on hand and still turns out delicious every single time. This is the kind of recipe that teaches you to trust your instincts and cook with your heart.
Common Questions About Recipes
- → What vegetables work best in minestrone?
Traditional minestrone includes onions, carrots, celery, zucchini, green beans, and leafy greens like spinach or kale. You can also add potatoes, cabbage, or peas based on seasonality and preference.
- → Can I make minestrone soup ahead of time?
Yes, minestrone actually tastes better the next day as flavors meld. Store in the refrigerator for up to 4 days. Add pasta when reheating to prevent it from becoming too soft.
- → What type of pasta is traditional in minestrone?
Small pasta shapes like ditalini, elbow macaroni, or small shells work best. They hold their shape well in the soup and provide the perfect bite-sized portions in every spoonful.
- → Is minestrone soup gluten-free?
Traditional minestrone contains pasta with gluten. To make it gluten-free, simply substitute gluten-free pasta or rice. The rest of the ingredients are naturally gluten-free.
- → Can I freeze minestrone soup?
Yes, freeze minestrone without the pasta for up to 3 months. Add fresh pasta when reheating. If freezing with pasta, expect it to be softer but still delicious.